Broccoli Potato Casserole
This creamy broccoli potato casserole combines fluffy mashed potatoes, tender broccoli, smoky bacon, and three cheeses under a hot, bubbly cheddar topping.
Servings: 6 servings
Equipment
Ingredients
- 3 large baking potatoes
- 2 cloves garlic
- 8 slices bacon
- ¼ cup sour cream
- ¼ cup milk or as needed
- 3 ounces cream cheese softened
- 2 tablespoons butter
- ½ teaspoon onion powder
- salt and black pepper to taste
- 1½ cups shredded sharp cheddar cheese divided
- ¼ cup shredded Parmesan cheese
- 3 cups broccoli cut into bite sized pieces
Instructions
- Preheat oven to 375°F.
- Peel potatoes and cut into large chunks. Place potatoes in a large pot of boiling water along with garlic cloves. Boil for 13 to 15 minutes or until tender. Drain well.
- Cook bacon until crisp. Set aside.
- Place broccoli in a microwavable bowl, add 1 cup of water. Cover with plastic wrap and microwave 3 minutes or until tender crisp. Drain well. (Or steam broccoli on the stove if you prefer).
- In a large bowl, combine potatoes, cream cheese, sour cream, butter, milk and onion powder. Mash with a potato masher. Stir in bacon, broccoli, cheddar cheese and parmesan cheese.
- Spread into a casserole dish and top with remaining cheese. Bake 20 to 25 minutes or until heated through and cheese is bubbly.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition
Calories: 460kcal | Carbohydrates: 24g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 547mg | Potassium: 720mg | Fiber: 2g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 46.9mg | Calcium: 326mg | Iron: 1.7mg